Name: Homemade Dinner Rolls
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 cup warm milk (about 110°F); 2¼ teaspoons active dry yeast (1 packet); ¼ cup granulated sugar; ¼ cup unsalted butter, melted; 1 teaspoon salt; 1 large egg; 3½ cups all-purpose flour (more as needed); 2 tablespoons butter, melted (for brushing)

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Homemade Dinner Rolls are soft, fluffy, and golden with just the right amount of buttery goodness. Whether I’m serving them alongside a hearty stew or putting them on the holiday table, these rolls always steal the show. There’s something extra satisfying about making bread from scratch—and the smell that fills my kitchen while they bake is unbeatable.

Why You’ll Love This Recipe

I love this recipe because it’s simple enough for a weeknight but special enough for a celebration. The dough is easy to work with, even for beginners, and the rolls come out pillowy every time. I can shape them how I like—classic rounds, cloverleafs, or even pull-apart style. And because they freeze well, I often double the batch and save some for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup warm milk (about 110°F)
2¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon salt
1 large egg
3½ cups all-purpose flour (more as needed)
2 tablespoons butter, melted (for brushing)

Directions

I begin by combining the warm milk, sugar, and yeast in a large bowl. I let it sit for 5–10 minutes until it becomes frothy—this tells me the yeast is active.
I stir in the melted butter, salt, and egg, then gradually add the flour, mixing until a soft dough forms.
I knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
After the first rise, I punch down the dough and divide it into 12–16 equal pieces. I shape them into rolls and place them in a greased baking dish or on a baking sheet.
I cover the rolls and let them rise again for 30–45 minutes, until puffy.
I preheat the oven to 375°F (190°C), then bake the rolls for 15–18 minutes, or until golden brown on top.
Right after baking, I brush the tops with melted butter for that perfect glossy finish.

Servings and timing

This recipe makes about 12 to 16 rolls, depending on how big I shape them. It takes around 20 minutes to prep the ingredients, 1 hour for the first rise, and about 45 minutes for the second rise. Baking takes about 15–18 minutes, so from start to finish, I plan for just over 2 hours.

Variations

When I want to mix things up, I sometimes add fresh herbs like rosemary or thyme into the dough. For a slightly sweet twist, I’ve mixed in a little honey or topped them with cinnamon sugar after brushing with butter. If I need a dairy-free version, I substitute almond milk and vegan butter with good results.

storage/reheating

Once cooled, I store the rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I wrap them in foil and warm in the oven at 300°F for 10–12 minutes. I’ve also frozen both unbaked and baked rolls—just thaw and bake or reheat as needed.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise slowly in the refrigerator. I shape the rolls the next day and let them rise at room temperature before baking.

Why didn’t my rolls rise?

If the yeast doesn’t foam in the beginning, it might be inactive or the milk was too hot and killed it. I always check that the milk is warm—not hot—and that my yeast is still fresh.

Can I use whole wheat flour?

I’ve done half whole wheat and half all-purpose with good results. All whole wheat will make the rolls denser, but still tasty.

How do I keep the rolls soft?

I make sure not to overbake them, and brushing them with butter right out of the oven helps lock in moisture and keep the tops soft.

What’s the best way to shape the rolls?

I roll each dough ball tightly and tuck the seams underneath to create a smooth top. Sometimes I get creative and braid the dough or make cloverleaf shapes for fun.

Conclusion

Homemade Dinner Rolls bring warmth and comfort to any meal. I love how simple they are to make and how deliciously satisfying they turn out every time. Whether I’m serving them fresh out of the oven with butter or using them for leftover sandwiches the next day, they’re a staple I’ll never get tired of baking.